Pork Recipes

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German Pork Chops

Ingredients

2 (14-ounce) cans sauerkraut, drained and rinsed
2 teaspoons caraway seeds
4 pork loin chops (1/2-inch thick)
Pepper to taste
2 cooking apples, peeled, cored, and sliced
2 tablespoons raisins
4 teaspoons firmly-packed brown sugar
4 tablespoons apple juice or water

Method

Preheat oven to 375°F . Grease shiny side of four sheets of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid.

Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.

To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.

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Grilled Minnesota Pork Chops

Ingredients

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly grated parmesan cheese
4 pork loin or rib chops (1-inch thick)

Method

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and parmesan cheese; coat pork chops with the crumb mixture.

Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and cook 25 to 35 minutes or until whitish-pink in the center; turn after 15 minutes. Remove from grill and transfer onto a serving platter.

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Grilled Pork Chops with Lavender Flowers


Ingredients

4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil

Method

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.

Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.

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Petite Pork Tenderloin Roast

Ingredients

1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
Savory Mustard Sauce (recipe below)

Method
In a small bowl, combine soy sauce and ground mustard. Using your fingers, rub the soy mixture onto the roast. On a piece of wax paper, combine fennel seeds and caraway seeds; roll roast in seeds to coat evenly. Wrap tightly in plastic wrap and refrigerate 2 hours or overnight.

Preheat oven to 375°F. Bring roast to room temperature before cooking. Unwrap roast. Place fat side up onto a rack in a shallow baking pan. Bake, uncovered, 30 to 45 minutes or until a meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F.

Remove from oven and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve with Savory Mustard Sauce.

Savory Mustard Sauce:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar

In a small saucepan over medium heat, combine water, ground mustard, and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until thickened and bubbly. Cook and stir another 2 minutes. Remove from heat

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Pork Chops Braised in Milk

Ingredients

4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter

Method

Trim fat from pork chops. Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and place flour mixture into a small bowl; gradually add 1/2 cup milk, stirring until well blended with a wire whisk.

In a large frying pan over medium-high heat, melt butter. Add pork chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook another 20 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook approximately an additional 20 minutes, stirring occasionally.

Uncover frying pan and cook pork chops 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick - if too thick, more milk can be added). Remove from heat, spoon gravy over pork chops, and serve.

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Pork Chops Supreme

Ingredients

4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*

* Chili sauce or your favorite barbecue sauce may be substituted.

Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.

Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce over the chops occasionally, an additional 30 minutes or until the internal temperature reaches a temperature of 155°F on a meat thermometer. Remove from oven and serve.

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Crunchy Pork Cutlets

Ingredients

1 pound pork loin, cut into 1/4-inch slices
1/2 cup all-purpose flour
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup panko (Japanese bread crumbs) or dry bread crumbs
2 tablespoons vegetable oil
tonkatsu or barbecue sauce for dipping


Cooking Instructions

1. Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.

2. Dip each pork slice or cutlet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.

3. Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.

4. Drain on paper towels. Chop into slices and refrigerate until ready to serve. Serve with tonkatsu or barbecue sauce for dipping.